Masala Kichadi and Raita

Kichadi is essentially a dish made with rice and lentils. There are so many versions of this dish and it is comfort food in a way – because it is simple, easy to prepare and so creamy. Incidentally kichadi is one of the first solid foods babies eat. My version, of course is a spicy one and makes for a very convenient, one pot dish.


300 grams Basmati rice, rinsed well

100 grams mung dhal, rinsed well

150 grams onions, peeled and finely sliced

300 grams medium potatoes, quartered or into eighths

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A Mexican Fiesta with pot of beans, colache, arroz verde and pico de galle

When I think of Mexico, I think of hot chillies, corn, tortillas, beans, tomatoes, avocados, cactus, Mayan empire… When the Spanish conquered Mexico in the 16th century, they added to the culinary evolution and what we have is a cuisine that is as rich and varied as the county itself. Here is my very basic elements to create a vegan burrito bowl. You can add a fajita to this or mix and match in any way you wish.


This is so simple but so delicious. Be sure to get good quality dry black beans and when you soak them, they are a deep claret coloured. It is worth the effort to make from scratch and recommend resisting the urge to use tinned ones as the end result with dried black beans is just so much nicer tasting.


400 grams dry black beans

300 grams onions, sliced thinly

5-6 garlic cloves, peeled



Nasi Goreng

6 cups of cold cooked white rice (I used Basmati)

1 large onion finely chopped

1 large carrot diced to 1 centimetre cubes

½ cup of frozen corn kernels

½ cup of frozen peas

4 plump cloves garlic minced or finely chopped

1 tablespoon medium curry powder

4 tablespoons vegetable oil like canola

½ to 1 teaspoon chilli flakes (optional)

2 tablespoons tomato paste mixed with 2 tablespoons water

2 tablespoons ketjap manis

Salt to taste

4 x eggs fried to serve


Heat the oil in a well-seasoned wok. Fry onions for 3 -4 minutes. Add the diced carrot and garlic and continue frying for a further three minutes. Now add the curry powder – continuing to fry for thirty seconds so the powder does not burn. Add the tomato paste, ketjap manis, chilli flakes if using, a couple of generous pinches of salt, the corn kernels and peas. Give it a stir and cover the wok with a lid for a minute. Break up the rice during the process of adding the rice to the wok. Continue frying until all the rice is thoroughly mixed and heated through (about five minutes). Serve hot with fried egg on top. (Serves 4)